Chuck Roast
Built by a lifetime of grazing and low, patient heat, this cut turns from work into reward, spoon-tender and rich with the flavor of open pasture.
Best Cooking Methods
Wagyu Cut Guide
Every great bite begins with the map. From the shoulder that shaped a lifetime of grazing to the loin that carries the whole story of marbling and patience, each cut of Firegrass Wagyu tells you where it came from and why it tastes like nowhere else. Explore the animal, section by section, and discover the cut that speaks to you.
Coming Soon
Shoulder Roast
Deep muscle, deep flavor. Slow-cooked, it yields the kind of hearty, marbled comfort that only comes from real ground under real hooves. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Flat Iron Steak
Tender beyond its price point, with a clean beefy character that carries the marbling Firegrass is known for into every weeknight meal.
Best Cooking Methods
Denver Steak
An underdog cut with an outsized reward: buttery texture and bold flavor, proof that every part of the animal has something to say.
Best Cooking Methods
Ground Beef / Stew Meat
The everyday expression of Firegrass quality, marbled richness folded into the meals that bring people back to the table.
Best Cooking Methods
Ribeye Steak
The marbling showcase. Intensely rich, deeply beefy, and unmistakably Wagyu in every bite.
Best Cooking Methods
Prime Rib
A centerpiece built for gathering, slow-roasted to let the marbling render into something transcendent.
Best Cooking Methods
Korean Style Ribs
Thin-cut and fire-ready, built for a quick sear and a bold, caramelized finish.
Best Cooking Methods
Rack of Ribs
Bone-in and built for the grill, where fat and flame meet to create something worth waiting for.
Best Cooking Methods
Coming Soon
Tomahawk Steak
A showpiece cut, bone-in drama with the depth of flavor that comes from true Wagyu marbling. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Strip Steak
Firm, flavorful, and balanced, a steakhouse classic elevated by the terroir of the Flint Hills.
Best Cooking Methods
Sirloin Steak
Lean structure, deep flavor. A cut that proves restraint and richness can share a plate.
Best Cooking Methods
Tri-Tip Steak
A West Coast favorite reimagined, full of flavor and built for the smoker or the grill.
Best Cooking Methods
Filet Mignon
The most tender cut on the animal, delicate in texture and quietly powerful in flavor.
Best Cooking Methods
Round Roast
Lean and versatile, this cut rewards patience with a hearty, satisfying result.
Best Cooking Methods
Coming Soon
Rump Roast
A humble cut made exceptional, slow-cooked into something worth gathering around. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Flank Steak
Long grain, bold flavor, best met with high heat and a sharp knife against the grain.
Best Cooking Methods
Skirt Steak
Thin, well-marbled, and fast-cooking, made for a hot pan and a quick, flavorful finish.
Best Cooking Methods
Short Ribs
Fat and connective tissue rendered low and slow into something deeply, unapologetically rich.
Best Cooking Methods
Whole Brisket
Hours in the smoke reward every ounce of patience, transforming a tough cut into the centerpiece of the table.
Best Cooking Methods
Osso Buco
Marrow-rich and built for braising, where time turns a working cut into something worth savoring.
Best Cooking Methods
Osso Buco
The hind shank's answer to slow cooking: dense, marrow-filled, and made better by time and fire.
Best Cooking Methods
Oxtail
Small in size, immense in flavor. Braised low and slow until it gives everything it has.
Best Cooking Methods
Cut details coming soon for this section.
Round Roast
Lean and versatile, this cut rewards patience with a hearty, satisfying result.
Best Cooking Methods
Coming Soon
Rump Roast
A humble cut made exceptional, slow-cooked into something worth gathering around. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Strip Steak
Firm, flavorful, and balanced, a steakhouse classic elevated by the terroir of the Flint Hills.
Best Cooking Methods
Sirloin Steak
Lean structure, deep flavor. A cut that proves restraint and richness can share a plate.
Best Cooking Methods
Tri-Tip Steak
A West Coast favorite reimagined, full of flavor and built for the smoker or the grill.
Best Cooking Methods
Filet Mignon
The most tender cut on the animal, delicate in texture and quietly powerful in flavor.
Best Cooking Methods
Ribeye Steak
The marbling showcase. Intensely rich, deeply beefy, and unmistakably Wagyu in every bite.
Best Cooking Methods
Prime Rib
A centerpiece built for gathering, slow-roasted to let the marbling render into something transcendent.
Best Cooking Methods
Korean Style Ribs
Thin-cut and fire-ready, built for a quick sear and a bold, caramelized finish.
Best Cooking Methods
Rack of Ribs
Bone-in and built for the grill, where fat and flame meet to create something worth waiting for.
Best Cooking Methods
Coming Soon
Tomahawk Steak
A showpiece cut, bone-in drama with the depth of flavor that comes from true Wagyu marbling. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Chuck Roast
Built by a lifetime of grazing and low, patient heat, this cut turns from work into reward, spoon-tender and rich with the flavor of open pasture.
Best Cooking Methods
Coming Soon
Shoulder Roast
Deep muscle, deep flavor. Slow-cooked, it yields the kind of hearty, marbled comfort that only comes from real ground under real hooves. This cut is coming soon. While you wait, check out our other cuts available now.
Best Cooking Methods
Flat Iron Steak
Tender beyond its price point, with a clean beefy character that carries the marbling Firegrass is known for into every weeknight meal.
Best Cooking Methods
Denver Steak
An underdog cut with an outsized reward: buttery texture and bold flavor, proof that every part of the animal has something to say.
Best Cooking Methods
Ground Beef / Stew Meat
The everyday expression of Firegrass quality, marbled richness folded into the meals that bring people back to the table.
Best Cooking Methods
Flank Steak
Long grain, bold flavor, best met with high heat and a sharp knife against the grain.
Best Cooking Methods
Whole Brisket
Hours in the smoke reward every ounce of patience, transforming a tough cut into the centerpiece of the table.
Best Cooking Methods
Osso Buco
The hind shank's answer to slow cooking: dense, marrow-filled, and made better by time and fire.
Best Cooking Methods
Osso Buco
Marrow-rich and built for braising, where time turns a working cut into something worth savoring.
Best Cooking Methods
Oxtail
Small in size, immense in flavor. Braised low and slow until it gives everything it has.
Best Cooking Methods
Butcher's Note
From searing techniques to slow-cooked traditions, our collection of recipes and articles shows you how to bring out the very best in each piece of Firegrass Wagyu, turning knowledge into flavor, one cut at a time.
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